CN108142527A - Oat fruits and vegetables cookies and preparation method thereof - Google Patents
Oat fruits and vegetables cookies and preparation method thereof Download PDFInfo
- Publication number
- CN108142527A CN108142527A CN201611106408.2A CN201611106408A CN108142527A CN 108142527 A CN108142527 A CN 108142527A CN 201611106408 A CN201611106408 A CN 201611106408A CN 108142527 A CN108142527 A CN 108142527A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- fruits
- parts
- cookies
- oat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of oat fruits and vegetables cookies, the biscuit includes in parts by weight：3 15 parts of 180 220 parts of wheat flour, 80 100 parts of egg, 40 50 parts of butter, 80 100 parts of white sugar, 10 20 parts of milk, 40 50 parts of vegetable oil, 2.5 3.5 parts of baking powder, 8 25 parts of oatmeal, 3 14 parts of fruits and vegetables and water.The invention further relates to the production methods of the oat fruits and vegetables cookies.
Description
Technical field
The present invention relates to a kind of oat fruits and vegetables cookies, the method for further relating to make the oat fruits and vegetables cookies belongs to
In food technology field.
Background technology
Cookies is a kind of cake baked product of the high high grease of sugar, is mainly main with flour, egg, butter and sugar
Raw material, and nut, water fruits and vegetables etc. can be added and seasoned as auxiliary material, after material mixed-forming, through everfermentation or do not send out
Then ferment is made by toasting.
Cookie Ganlei is a very important category in cake classification, and style type is various, and production method is also a variety of
It is various.At present, annual consumption is only 1 kilogram or so to China's biscuit per capita, and the annual consumption per capita of developed country's biscuit is 25
~35 kilograms, medium-developed country also has 12~18 kilograms.The current biscuit market scale in China at 60,000,000,000 yuan or so, wherein
Nearly four one-tenth are cookies, and the cookies compound growth rate of nearly 5 years is all 11% or so, therefore have wide city
Field space and good growth prospect.
Cookies can not only feed oneself as staple food but also snacks can be used as to enjoy, and be convenient for carrying, and mouthfeel is various,
It is very popular, and the market tide of cookies has also accordingly driven the innovative technology of cookies to develop.With disappearing
The person of expense brings the cookies of novel mouthfeel more next nutrition, health and the diversified increase in demand of mouthfeel, addition plurality of raw materials
Mostly occur on the market.Wherein, the oat cookies of addition oat coarse food grain improves song due to addition coarse food grain oat
The dietary fiber content of strange biscuit improves chewing mouthfeel and helps to adjust digestive system；Add the fruit of fruit particle
Cookies can provide the biscuit taste of improvement, increase the intake of human body fruit nutrition ingredient, therefore as the hot spot side of research
To.
However, on the one hand, the pass between additive amount for oat and fruits and vegetables and the flavor taste income accordingly obtained
System, which there is no, clearly to be reported；And on the other hand, the plurality of raw materials such as oat, fruits and vegetables are added to by the prior art jointly not yet
The record of cookies.In fact, oat additive amount is improper will to lead to cookies coarse mouthfeel, bitter, and fruits and vegetables add
If adding form and dosage inappropriate, it is easy to cause cookies and is difficult to shape.Therefore, the equilibrium cookies for how suitably
The addition form and dosage of both middle oat and fruits and vegetables, there are actual demands.
Invention content
The present inventor has made intensive studies regarding to the issue above, finds on the basis of traditional cookies formula, leads to
Cross the fruits and vegetables (for example, fruit-vegetable dried product) for being properly added oat (for example, oatmeal) and particular form, can obtain novel appearance,
Flavor taste is excellent and especially full of nutrition, wholesome oat fruits and vegetables cookies product, the product are different from mesh
The cracker products such as preceding common oat cookies or fruit cookies, have filled up the market vacancy.
To achieve these goals, on the one hand, the present invention provides a kind of oat fruits and vegetables cookies, the biscuit with
Parts by weight meter includes：180-220 parts of wheat flour, 80-100 parts of egg, 40-50 parts of butter, 80-100 parts of white sugar, milk 10-20
Part, 40-50 parts of vegetable oil, 2.5-3.5 parts of baking powder, 8-25 parts of oatmeal, 3-14 parts of fruits and vegetables and 3-15 parts of water.
In one embodiment, the wheat flour is low-gluten wheat flour.
In one embodiment, the fruits and vegetables include beans, vegetables and/or fruit.
In a preferred embodiment, the fruits and vegetables include one or more in following fruits and vegetables：Red bean, mung bean, black sesame
Fiber crops, carrot, pumpkin, Chinese yam, purple sweet potato, yellow peach, coconut, banana, smear tea and raisins at jujube.
In a preferred embodiment, the red bean and the form that the mung bean is sugar-free sweetened bean paste；The jujube, carrot,
Yellow peach, pumpkin, purple sweet potato, banana and Chinese yam are dried dried product stripping and slicing, size range 3mm*3mm*3mm-5mm*
5mm*5mm。
In one embodiment, the fruits and vegetables are by weight by 3-5 parts of red beans, 2-4 portions of jujubes and 3-5 portions of carrots
Composition.
In one embodiment, the fruits and vegetables are made of by weight 2-4 parts of yellow peaches and 1-3 portions of pumpkins.
In one embodiment, the fruits and vegetables are by weight by 1-2 portions of coconuts, 2-5 portions of bananas and 1-2 parts of Chinese yam groups
Into.
In one embodiment, the fruits and vegetables smear tea, 1-3 portion raisins and 1-3 portions of mung beans by 1-2 parts by weight
Composition.
In one embodiment, the fruits and vegetables are purple by 2-4 portions of Semen sesami nigrums, 1-2 portions of raisins and 2-5 parts by weight
Potato forms.
On the other hand, the present invention also provides the production method of the oat fruits and vegetables cookies of the present invention, the methods
Include the following steps：
(1) wheat flour, egg, butter, white sugar, milk, vegetable oil, baking powder are mixed and made into major ingredient dough；
(2) oatmeal, fruits and vegetables and water are mixed and made into auxiliary material dough；
(3) the major ingredient dough with the auxiliary material dough is mixed, whole dough is made；And
(4) the whole dough is toasted, cookies is made.
In a preferred embodiment, step (1) includes：It weighs butter to be dismissed, dismisses to butter is fluffy and slightly send out
Until white；White sugar is added in three times in the butter dismissed, often plus once dismisses once, butter is completely dispersed with white sugar
Until middle hand touches confirmation without feeling of grittiness；Divide 2-3 times and add in the uniform egg egg liquid of whipping, kneading is until all absorbing at a slow speed；
Milk and vegetable oil are added in, forms batch mixing；It will be slowly added in batch mixing, added in simultaneously after wheat flour and baking powder uniformly mixing
Slowly after knead dough operates, the major ingredient face embryo of uniform light is made into dough in kneading.
In a preferred embodiment, step (2) includes：Oatmeal and fruits and vegetables are uniformly mixed, are then gradually added into water
Kneading is into dough, until forming the equally distributed auxiliary material dough of material.
In a preferred embodiment, step (3) includes：Major ingredient face embryo and auxiliary material face embryo are subjected to mixing rubbing repeatedly,
Until uniform integral face embryo is formed.
In a preferred embodiment, step (4) includes：Suitable flower pattern is made in whole dough, is subsequently placed into oven,
Get angry 170 ± 5 DEG C, it is fiery 160 ± 5 DEG C lower at a temperature of toast 15-18min.
In the oat fruits and vegetables cookies of the present invention, by suitably adjusting the adding proportion of oat and fruits and vegetables, and using big
Small moderate fruit-vegetable dried product particle, so as to obtain the completely new serial cookies production with different colours, flavor and taste
Product.The product is on the basis of cookies, the advantages of having merged oat coarse food grain and fruits and vegetables, novel appearance, flavor taste be excellent,
And it is especially full of nutrition, good for health, it is a kind of excellent food that can be filled a hole in the market.
Description of the drawings：
Fig. 1 is the fabrication processing figure of oat fruits and vegetables cookies according to embodiment of the present invention.
Specific embodiment
The specific embodiment of the present invention is described in detail below.It should be understood that specific embodiment party described herein
Formula is merely to illustrate and explain the present invention, and should not be interpreted as the limitation present invention.
The oat fruits and vegetables cookies of the present invention is using oatmeal, wheat flour as primary raw material；It is egg, milk, butter, white
Sugar, vegetable oil, baking powder are basic auxiliary material；Different types of cookies leans on water fruits and vegetables and beans (being referred to as " fruits and vegetables ")
As difference auxiliary material.So as to which the present invention is arranged in pairs or groups by the fruits and vegetables of specific composition, can be made into the oat with different appearances and flavor
Fruits and vegetables cookies.
In some embodiments, the present invention provides the oat fruits and vegetables cookies of five kinds of colors and flavor：
Red oat fruits and vegetables cookies, wherein, fruits and vegetables auxiliary material is：Jujube, red bean, carrot；
Green oat fruits and vegetables cookies, wherein, fruits and vegetables auxiliary material is：Smear tea, raisins, mung bean；
Yellow oat fruits and vegetables cookies, wherein, fruits and vegetables auxiliary material is：Yellow peach, pumpkin；
Black oat fruits and vegetables cookies, wherein, fruits and vegetables auxiliary material is：Purple sweet potato, raisins, Semen sesami nigrum；
White oat fruits and vegetables cookies, wherein, fruits and vegetables auxiliary material is：Coconut, banana, Chinese yam.
In embodiments of the present invention, used raw-food material is purchased from market, and meets corresponding industry mark
It is accurate.For example, oatmeal used in the present invention can be the oatmeal commonly cured, meet NY/T 892 and GB19640 standards；It is small
Flour can be common weak strength flour, meet 8608 standards of GB/T；Egg can be common egg；Milk can be whole milk powder, meet
GB19644 standards；Butter can be standard animal butter, meet 19646 standards of GB；White sugar can be standard white granulated sugar or Icing Sugar,
Meet GB317 standards；Vegetable oil can be peanut oil, soybean oil, olive oil etc.；Baking powder can be chemistry leavening agent, meet GB
25591 standards；Red bean and mung bean can be sugar-free sweetened bean paste, meet 10562 standards of SB/T；Jujube can be that jujube does stripping and slicing, stripping and slicing ruler
Very little range can be 3mm*3mm*3mm-5mm*5mm*5mm；Matcha powder meets 2672 standards of NY/T；Coconut can be sugar-free coconut powder；
Raisins can be that red raisins and black glucose are done；Yellow peach, pumpkin, purple sweet potato, banana, carrot and Chinese yam can be dried dry
Product, moisture are no more than 10%, and size range can be 3mm*3mm*3mm-5mm*5mm*5mm.
Embodiment
Below by way of specific embodiment, the present invention will be described in detail.
The manufacture of 1 major ingredient dough of preparation example
The manufacture of major ingredient dough is described below.In this preparation example, major ingredient dough is made of following component：Low muscle is small
180-220 parts of flour, 80-100 parts of egg, 40-50 parts of butter, 80-100 parts of white sugar, 10-20 parts of milk, vegetable oil 40-50
Part, baking powder 2.5-3.5 parts (by weight).
By above-mentioned formula butter is weighed to be dismissed, dismiss to butter is fluffy slightly whiten until；By white sugar in three times
It is added in the butter dismissed, often plus once dismisses once, until white sugar is completely dispersed in butter, hand touches no feeling of grittiness and is
Only；Divide 2-3 times and add in the uniform egg liquid of whipping, kneading 1min is until all absorbing at a slow speed；Add in milk and vegetable oil.So
Batch mixing 1 is formed, is slowly added in batch mixing 1 after low-gluten wheat flour and baking powder are uniformly mixed, is added in and constantly slowly rub simultaneously
Dough is pinched into, after knead dough operates, the major ingredient face embryo of uniform light is made, it is spare.
The manufacture of the red oat fruits and vegetables cookies of embodiment 1
The manufacture of red oat fruits and vegetables cookies is described below.In the present embodiment, auxiliary material wraps by weight
It includes：15-25 parts of oatmeal, 3-5 parts of red bean, 2-4 parts of jujube, 3-5 parts of carrot, 8-15 parts of water.
In the present embodiment, the oatmeal of formula ratio, red bean paste, jujube are done first and dried carrot uniformly mixes, then
Water kneading is slowly added into dough, until forming the equally distributed auxiliary material face embryo of material.Then, by the major ingredient dough of preparation example 1
It is mixed with above-mentioned auxiliary material dough, kneading is until form uniform whole dough repeatedly.Next, the good whole dough of kneading is filled
Enter to mount lace, different mounting flower mouths is configured, squeezes out the flower pattern of needs, is subsequently placed into baking pallet and is put into oven, getting angry
170 ± 5 DEG C, it is fiery 160 ± 5 DEG C lower at a temperature of toast 15-18min after come out of the stove, that is, obtain the present embodiment red oat fruits and vegetables
Cookies.
The red oat fruits and vegetables cookies mouthfeel of the present embodiment is crisp, has jujube and the carrot distinctive fragrant and sweet.
The manufacture of 2 yellow oat fruits and vegetables cookies of embodiment
The manufacture of yellow oat fruits and vegetables cookies is described below.In the present embodiment, auxiliary material wraps by weight
It includes：8-15 parts of oatmeal, 2-4 parts of yellow peach, 1-3 parts of pumpkin, 3-8 parts of water.
In the present embodiment, the oatmeal of formula ratio, yellow peach are done first and dried pumpkin uniformly mixes, be then slowly added into
Water kneading is into dough, until forming the equally distributed auxiliary material face embryo of material.Then, by the major ingredient dough of preparation example 1 and above-mentioned auxiliary
Charge level base mixes, and kneading is until form uniform whole dough repeatedly.Next, the good whole dough of kneading is packed into mounting flower
Band is configured different mounting flower mouths, squeezes out the flower pattern of needs, be subsequently placed into baking pallet and be put into oven, in excessive internal heat 170 ± 5
DEG C, it is fiery 160 ± 5 DEG C lower at a temperature of toast 15-18min after come out of the stove, that is, obtain the present embodiment yellow oat fruits and vegetables cookie
It is dry.
The yellow oat fruits and vegetables cookies mouthfeel of the present embodiment is crisp, has pumpkin and the yellow peach distinctive fragrant and sweet..
The manufacture of the white oat fruits and vegetables cookies of embodiment 3
The manufacture of white oat fruit vegetable cookies is described below.In the present embodiment, auxiliary material wraps by weight
It includes：8-15 parts of oatmeal, 1-2 parts of coconut, 2-5 parts of banana, 1-2 parts of Chinese yam, 4-8 parts of water.
In the present embodiment, the oatmeal of formula ratio, coconut powder, banana figs and Dry Rhizoma Dioscoreae are uniformly mixed first, Ran Houhuan
It is slow to add in water kneading into dough, until forming the equally distributed auxiliary material face embryo of material.Then, by the major ingredient dough of preparation example 1 and
Above-mentioned auxiliary material dough mixing, kneading is until form uniform whole dough repeatedly.Next, the good whole dough of kneading is packed into
Lace is mounted, different mounting flower mouths is configured, squeezes out the flower pattern of needs, is subsequently placed into baking pallet and is put into oven, in excessive internal heat 170
± 5 DEG C, it is fiery 160 ± 5 DEG C lower at a temperature of toast 15-18min after come out of the stove, that is, obtain the present embodiment white oat fruits and vegetables cookies
Biscuit.
The white oat fruits and vegetables cookies mouthfeel of the present embodiment is crisp fragrant, there is coconut and the distinctive fragrance of banana.
The manufacture of the green oat fruits and vegetables cookies of embodiment 4
The manufacture of green oat fruits and vegetables cookies is described below.In the present embodiment, auxiliary material wraps by weight
It includes：8-10 parts of oatmeal smears 1-2 parts of tea, 1-3 parts of raisins, 1-3 parts of mung bean, 3-8 parts of water.
In the present embodiment, the oatmeal of formula ratio, matcha powder, raisins and green bean paste are uniformly mixed first, then
Water kneading is slowly added into dough, until forming the equally distributed auxiliary material face embryo of material.Then, by the major ingredient dough of preparation example 1
It is mixed with above-mentioned auxiliary material dough, kneading is until form uniform whole dough repeatedly.Next, the good whole dough of kneading is filled
Enter to mount lace, different mounting flower mouths is configured, squeezes out the flower pattern of needs, is subsequently placed into baking pallet and is put into oven, getting angry
170 ± 5 DEG C, it is fiery 160 ± 5 DEG C lower at a temperature of toast 15-18min after come out of the stove, that is, obtain the present embodiment green oat fruits and vegetables
Cookies.
The green oat fruits and vegetables cookies fragrant in taste of the present embodiment has and smears tea and the special fragrance of beans taste.
The manufacture of 5 black oat fruits and vegetables cookies of embodiment
The manufacture of black oat fruits and vegetables cookies is described below.In the present embodiment, auxiliary material wraps by weight
It includes：8-15 parts of oatmeal, 2-4 parts of Semen sesami nigrum, 1-2 parts of raisins, 2-5 parts of purple sweet potato, 3-8 parts of water.
In the present embodiment, the oatmeal of formula ratio, Semen sesami nigrum, raisins and purple sweet potato are done into uniform mixing first, then
Water kneading is slowly added into dough, until forming the equally distributed auxiliary material face embryo of material.Then, by the major ingredient dough of preparation example 1
It is mixed with above-mentioned auxiliary material dough, kneading is until form uniform whole dough repeatedly.Next, the good whole dough of kneading is filled
Enter to mount lace, different mounting flower mouths is configured, squeezes out the flower pattern of needs, is subsequently placed into baking pallet and is put into oven, getting angry
170 ± 5 DEG C, it is fiery 160 ± 5 DEG C lower at a temperature of toast 15-18min after come out of the stove, that is, obtain the present embodiment black oat fruits and vegetables
Cookies.
The black oat fruits and vegetables cookies mouthfeel of the present embodiment is happy, there is the peat-reek of Semen sesami nigrum and purple sweet potato.
Comparing embodiment
Sensory evaluation comparison between oat fruits and vegetables cookies different formulations product
Using 5 kinds of oat fruits and vegetables cookies of the present invention as reference sample, adjustment formula, makes two kinds of different formulations respectively
Control sample, then the reference sample to the present invention and two kinds of control samples carry out sensory evaluations.Screening 20 is trained to be reached
To evaluation requirement composition of personnel sensory evaluation group, to taste, mouthfeel, the sequence of crisp degree evaluated, to reference sample
It gives a mark with control sample, calculates average value.Weight coefficient is：Taste (30%), mouthfeel (50%), crisp degree (20%).
Sensory evaluation standard
Analyses Methods for Sensory Evaluation Results
Analyses Methods for Sensory Evaluation Results：
It can be seen that in the formula range of the present invention from above-mentioned Analyses Methods for Sensory Evaluation Results, five kinds of different oat fruits and vegetables are bent
The mouthfeel of strange cracker product, taste and crisp degree are all very outstanding, and integrated sensory's evaluation is all highest, no matter by fruits and vegetables
Remove or greatly improve fruits and vegetables additive amount, mouthfeel, taste and crisp degree can all change, and integrated sensory's evaluation does not all have
Reference sample is good.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail, within the scope of the technical concept of the present invention, a variety of simple variants can be carried out to technical scheme of the present invention, this
A little simple variants all belong to the scope of protection of the present invention.
Claims (10)
1. a kind of oat fruits and vegetables cookies, the biscuit include in parts by weight：180-220 parts of wheat flour, egg 80-100
Part, 40-50 parts of butter, 80-100 parts of white sugar, 10-20 parts of milk, 40-50 parts of vegetable oil, 2.5-3.5 parts of baking powder, oatmeal
3-15 parts of 8-25 parts, 3-14 parts of fruits and vegetables and water.
2. oat fruits and vegetables cookies as described in claim 1, wherein, the wheat flour is low-gluten wheat flour；The fruits and vegetables
Including beans, vegetables and/or fruit.
3. oat fruits and vegetables cookies as described in claim 1, wherein, the fruits and vegetables include one kind or more in following fruits and vegetables
Kind：Red bean, Semen sesami nigrum, jujube, carrot, pumpkin, Chinese yam, purple sweet potato, yellow peach, coconut, banana, smears tea and raisins at mung bean.
4. oat fruits and vegetables cookies as claimed in claim 3, wherein, the red bean and the shape that the mung bean is sugar-free sweetened bean paste
Formula；The jujube, carrot, yellow peach, pumpkin, purple sweet potato, banana and Chinese yam be dried product stripping and slicing, size range 3mm*3mm*
3mm-5mm*5mm*5mm。
5. the oat fruits and vegetables cookies as described in any one of claim 1-4, wherein, the composition of the fruits and vegetables is by weight
It is calculated as one of consisting of：
3-5 parts of red beans, 2-4 portions of jujubes and 3-5 portions of carrots；
2-4 parts of yellow peaches and 1-3 portions of pumpkins；
1-2 portions of coconuts, 2-5 portions of bananas and 1-2 portions of Chinese yams；
1-2 parts are smeared tea, 1-3 portion raisins and 1-3 portions of mung beans；Or
2-4 portions of Semen sesami nigrums, 1-2 portions of raisins and 2-5 parts of purple sweet potatos.
6. the production method of the oat fruits and vegetables cookies as described in any one of claim 1-5, the method includes following
Step：
(1) wheat flour, egg, butter, white sugar, milk, vegetable oil, baking powder are mixed and made into major ingredient dough；
(2) oatmeal, fruits and vegetables and water are mixed and made into auxiliary material dough；
(3) the major ingredient dough with the auxiliary material dough is mixed, whole dough is made；And
(4) the whole dough is toasted, cookies is made.
7. method as claimed in claim 6, wherein, step (1) includes：
Butter is weighed to be dismissed, dismiss to butter is fluffy slightly whiten until；
White sugar is added in three times in the butter dismissed, often plus once dismisses once, be completely dispersed in butter with white sugar
Until hand touches confirmation without feeling of grittiness；
Divide 2-3 times and add in the uniform egg egg liquid of whipping, kneading is until all absorbing at a slow speed；
Milk and vegetable oil are added in, forms batch mixing；
It will be slowly added in the batch mixing after wheat flour and baking powder uniformly mixing, add in simultaneously slowly kneading into dough, warp
After crossing knead dough operation, major ingredient face embryo is made.
8. method as claimed in claims 6 or 7, wherein, step (2) includes：
Oatmeal and fruits and vegetables are uniformly mixed, are then gradually added into water kneading into dough, until it is equally distributed auxiliary to form material
Charge level base.
9. the method as described in any one of claim 6-8, wherein, step (3) includes：
Major ingredient face embryo and auxiliary material face embryo are subjected to mixing rubbing repeatedly, until uniform integral face embryo is formed.
10. the method as described in any one of claim 6-9, wherein, step (4) includes：
Suitable flower pattern is made in the whole dough, is subsequently placed into oven, in the temperature of 170 ± 5 DEG C, lower fiery 160 ± 5 DEG C of getting angry
The lower baking 15-18min of degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611106408.2A CN108142527A (en) | 2016-12-05 | 2016-12-05 | Oat fruits and vegetables cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611106408.2A CN108142527A (en) | 2016-12-05 | 2016-12-05 | Oat fruits and vegetables cookies and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142527A true CN108142527A (en) | 2018-06-12 |
Family
ID=62470939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611106408.2A Pending CN108142527A (en) | 2016-12-05 | 2016-12-05 | Oat fruits and vegetables cookies and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142527A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935580A (en) * | 2018-09-05 | 2018-12-07 | 黎祥（大田）食品有限公司 | A kind of russule biscuit and preparation method thereof |
| CN109645072A (en) * | 2019-01-21 | 2019-04-19 | 广东新盟食品有限公司 | A kind of fine Oat Cracker of height promoting enterogastric peristalsis |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080206402A1 (en) * | 2007-02-27 | 2008-08-28 | Demark Patricia | Food Products Containing Legume Products and Processes for Producing the Food Products |
| CN101779690A (en) * | 2010-04-09 | 2010-07-21 | 威海东旺食品有限公司 | Cereal nutrient biscuit and preparation method thereof |
| CN102461615A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Purple sweet potato biscuits and preparation method thereof |
| CN103431002A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Biscuit easy to digest |
| CN104012608A (en) * | 2014-05-05 | 2014-09-03 | 娄志 | Biscuit made from coarse cereals |
| CN104255884A (en) * | 2014-10-17 | 2015-01-07 | 广西壮族自治区农业科学院农产品加工研究所 | Low-glycemic-index green banana biscuits and producing method thereof |
| CN105248547A (en) * | 2015-10-22 | 2016-01-20 | 青岛巨能管道设备有限公司 | Milk-banana biscuit |
| CN105265550A (en) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | Banana oat biscuit |
| CN105325521A (en) * | 2015-11-20 | 2016-02-17 | 重庆三峡学院 | Mushroom cookies and preparation method thereof |
| CN105341105A (en) * | 2015-11-24 | 2016-02-24 | 江门市美合食品有限公司 | Chinese yam and oat biscuits |
| CN105875774A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Matcha cookies and making method thereof |
| CN105875775A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Red date cookies and preparation method thereof |
-
2016
- 2016-12-05 CN CN201611106408.2A patent/CN108142527A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080206402A1 (en) * | 2007-02-27 | 2008-08-28 | Demark Patricia | Food Products Containing Legume Products and Processes for Producing the Food Products |
| CN101779690A (en) * | 2010-04-09 | 2010-07-21 | 威海东旺食品有限公司 | Cereal nutrient biscuit and preparation method thereof |
| CN102461615A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Purple sweet potato biscuits and preparation method thereof |
| CN103431002A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Biscuit easy to digest |
| CN104012608A (en) * | 2014-05-05 | 2014-09-03 | 娄志 | Biscuit made from coarse cereals |
| CN104255884A (en) * | 2014-10-17 | 2015-01-07 | 广西壮族自治区农业科学院农产品加工研究所 | Low-glycemic-index green banana biscuits and producing method thereof |
| CN105248547A (en) * | 2015-10-22 | 2016-01-20 | 青岛巨能管道设备有限公司 | Milk-banana biscuit |
| CN105325521A (en) * | 2015-11-20 | 2016-02-17 | 重庆三峡学院 | Mushroom cookies and preparation method thereof |
| CN105265550A (en) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | Banana oat biscuit |
| CN105341105A (en) * | 2015-11-24 | 2016-02-24 | 江门市美合食品有限公司 | Chinese yam and oat biscuits |
| CN105875774A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Matcha cookies and making method thereof |
| CN105875775A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Red date cookies and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 圆猪猪: "《巧厨娘妙手烘焙》", 31 May 2011 * |
| 魏强华: "《食品加工技术》", 31 May 2014 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935580A (en) * | 2018-09-05 | 2018-12-07 | 黎祥（大田）食品有限公司 | A kind of russule biscuit and preparation method thereof |
| CN109645072A (en) * | 2019-01-21 | 2019-04-19 | 广东新盟食品有限公司 | A kind of fine Oat Cracker of height promoting enterogastric peristalsis |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Cheng et al. | Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour | |
| CN107711993A (en) | A kind of highland barley grains pie and preparation method thereof | |
| KR101300547B1 (en) | Manufacturing method of crunchable doughnut | |
| KR101766845B1 (en) | Method for Preparing Macaron Cookie and the Cookie Obtained Thereby | |
| KR101687824B1 (en) | Method of energy bar using Hinchalssalbori | |
| Sodipo et al. | Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies | |
| CN107549246A (en) | A kind of goat milk biscuit and preparation method thereof | |
| CN108142527A (en) | Oat fruits and vegetables cookies and preparation method thereof | |
| CN108850057A (en) | A kind of coloured silk wheat whole wheat cracknel and preparation method thereof | |
| CN108013357A (en) | A kind of butterfly noodles and preparation method thereof | |
| KR20100095412A (en) | Rice flour mixed with soybean flour and method for manufacturing the rice cracker made with the rice flour | |
| KR100560176B1 (en) | A manufacturing method of cereal bar and cereal bar threrby | |
| KR101723074B1 (en) | Solid-food manufacturing method of parboiled rice | |
| KR101150867B1 (en) | Manufacturing method of red pepper seed paste and manufacturing method of bakery product using red pepper seed paste | |
| CN109588441A (en) | A kind of fruity cake and preparation method thereof | |
| KR101590300B1 (en) | Method of manufacturing a ginseng cracker | |
| KR101789997B1 (en) | Composition for Cereal Bar Binding and Manufacturing Method Using Thereof | |
| KR102048156B1 (en) | Method for producing Gyeongdan using anchovy and scorched rice | |
| KR101954179B1 (en) | Method for preparing manju comprising onion powder and red garlic paste and manju prepared by the same | |
| KR101987060B1 (en) | Preparing method for sweet potato pearl | |
| CN105265732A (en) | Soybean germ sugar and preparation method thereof | |
| KR101546432B1 (en) | Method for producing rice cookie using parboiled rice | |
| Kashte et al. | Development of the process for preparation of aerial yam (Dioscorea bulbifera) cookies with studying changes in the physical and sensory quality parameters during storage | |
| Dabral et al. | Assessment of nutritional quality of developed product (muffin & vermicelli) by using different type of seeds. | |
| CN114058436B (en) | Peanut oil, peanut product and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180612 |